Classic Spanish Potato Omelet Recipe

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2024-01-13 00:26

A simple and hearty potato omelet is a classic of Spanish cuisine that can be modified with any additions to taste. This traditional recipe is a great base for experimentation.

Ingredients

• 250 ml of vegetable oil;
• 1 onion;
• 1 leek;
• 1 kg of potatoes;
• 6 eggs.

Preparation

A distinctive feature of the classic Spanish omelet is the abundance of oil in which the potato slices are fried.

Peel and cut the potatoes into thin slices. Heat vegetable oil over medium heat. Place half of the dried potato slices in it. Saute for 6-7 minutes, or until the potatoes are tender and lightly browned around the edges. Place the fried slices on a sieve and cook the remaining potatoes.

Cut the onions and leeks into half rings. Fry them in another pan, stirring occasionally, for 8 minutes.

Whisk eggs with a pinch of salt and pepper. At this stage, you can pour a little cream into the egg mixture, add aromatic herbs, fried bacon or grated cheese.

Combine potatoes with onions, season and top with beaten eggs. Leave for 1–2 minutes for the warm potato pieces to absorb some of the egg and fortify the dish.

Leave 60–80 ml of heated oil in the skillet and carefully spread the omelet mixture, evenly distributing it. Reduce heat, then count for 8 minutes. Use a spatula to lift the edges of the omelet from time to time to prevent them from sticking to the pan and the runny egg to drip down on the surface.

Check readiness after 8 minutes. The omelet should acquire a distinct golden color. Cover the skillet with a plate or wooden board of a suitable diameter, gently turn over to prevent the oil from flowing out, and return the skillet to the fire. Place the omelet off the plate and cook for 3-4 minutes more.

Turn the dish onto the plate again, gently absorb the excess oil with paper towels and serve.